Brinjal Mango Stuffed curry is a dry curry and it is easy to prepare.
Brinjal stuff is normally done with roasting and dry grinding or grinding the ingredients with little water and then stuff the spice inside brinjal and then you cook it till its soft. It is one of the famous North Canara dish and now famous world wide. It goes well with Jolada Rotti (Millet roti) or chapatis or pooris or with plain rice. I have chosen an easy method and used very little spice.
Lets see some benefits of eating Brinjal and Raw Mango in our diet.
Brinjal or baingan or eggplant is known to be king of vegetables. They are high on nutrients, full of fiber and antioxidants. They are good for diabetes,control the blood pleasure and weight loss. It also helps to lower the cholesterol. The antioxidants and vitamins present in brinjals can prevent the skin from wrinkles and it helps to flushes the toxins from our body and gives our skin healthy glow. You must eat brinjal at least once a week.
Raw Mango is loaded with Vitamin C. Raw mango helps to improve immune system as it contain vitamin C. They also contain B Vitamins that help to retain good health. They are good help for indigestion. It also relieve constipation. Raw mango helps to cleanses the intestine and clear off indigestion and infections. They also contain Vitamin A and E that enhances human hormonal system.
It is an easy recipe and not much of preparation is needed either.You can set your spice more or less but remember though not so much but little spicy is always better with brinjal.
It is purely No Onion or No garlic curry and any one is wish to add its purely optional.
Things Needed :
For Stuffing
Small Brinjals :10
Raw Mango : Grated : 1 Cup
Channa powder (besan) : 1 Table spoon
Roasted ground nut powder : 2 Table spoons
Rasam Powder : 2 Table spoons
Jeera : 1 Tea spoon
Salt : to taste
For Seasoning and cooking :
Oil : 2 Table spoons
Mustard seeds : 1/2 Tea spoon
Urid Dal : 1/2 Tea spoon
Methi seeds : 4 to 6 seeds
Curry leaves : One handful
Coriander leaves : 2 to 3 Table spoons.
Coconut : 2 to 3 Table spoons.
Turmeric powder : a pinch
Ingh : a little
Water : 1/2 Cup
Method :
1. Wash and cut whole brinjal till the end (Do not cut the end part) and soak them in a bowl full of water.
2. Dry roast ground nuts and remove the skin. Dry grind it with 1/2 Tea spoon of jeera.
3. Grate coconut and mango and keep it aside.
4. Now put all the ingredients in a plate, like groundnut powder, besan flour, rasam powder, jeera powder, salt, grated coconut and a spoon of grated raw mango.
5. Mix all these ingredients nicely and stuff this inside each brinjal and arrange them in a plate. Keep this aside.
6. Keep a pan on the fire and heat. Add oil, mustard seeds, methi seeds, urid dal and let the mustard seeds splutter.
7.Add curry leaves and ingh. Arrange the stuffed brinjals nicely and put the remaining powder. (If it remains after stuffing).
8.Add a table spoon of grated mango and a pinch of turmeric powder and little salt. Stir slowly.
9.Add half cup of plain water and cook on medium flame till they turn soft. Stir in between so that it does not get burnt.
10. Cover the lid and cook for 4 to 5 minutes. ( Stir in between).
11. Open the lid and just prick with the end of a tea spoon or knife to check. whether its done.
12. Shift the ready brinjal stuff and put coriander leaves and a table spoon of grated raw mango on the top and serve.
I used this Brinjal - Mango Stuffed Curry and Corn Salad in Chapati and prepared chapati roll. We had Stuffed brinjal Chapati Roll with cup of curd.
Note :
You can add little jaggery if you want a sweet taste. I did not add jaggery or sugar. You can also fry cut onions and then add stuffed brinjals after that and cook. You can use more oil if you wish to. It is not a healthy option. I have used Totapuri Mango. ( Its not that tangy). You can also add little garam masala to the mixture . It gives a different taste. You can roast and dry grind groundnuts previous day or store this in the fridge. (not more than a week). It saves the time. MTR or Mayya's Rasam can be used instead of homemade rasam powder. It also saves time. I used home made rasam powder. Rasam powder also can be prepared and stored.
Preparation time : 10 minutes.
Cooking Time : 10 minutes.
Total Time : 20 minutes.
Serves : 4 to 5.
